Vegan, Grain and Gluten Free Nut Butter Cookies

These Cookies are a Vegan twist on traditional Peanut Butter Cookies - they are chewy, moist and oh so delicious! Served with a warm glass of Vanilla Rice Milk they're my perfect midnight treat!

Ingredients: (Makes 12)
1/2 Cup Nut Butter (I used Almond)

1/2 Cup Xylitol / Sugar or your prefered Sweetner

Egg Replacer - use enough to make 1/2 an egg (you can use 1/2 a Hens Egg if desired)

1/2 Tsp Baking Soda
1/2 Tsp Almond or Vanilla Extract

Method:
1. Combine the Nut Butter, Xylitol, Baking Soda and Almond Extract 
2. Wisk the Egg Replacer until foamy
3. Add to the Nut Butter Mixture
4. Line a Baking Sheet with Baking Parchment

5. Devide the Mixture into tweleve Balls and space out on the baking sheet (the cookies spread)

6. Using a fork dipped in Xylitol or Sugar press down on the Balls once horizontally and once vertically until you have a cross shape - don't completely flaten the Balls. See below:

7. Cook for 15mins at 180C / Gas Mark 4 - the cookies will be slightly soft when you remove them from the oven but will firm up as they cool

10. Use a palate knife to gently place the cookies onto a cooling rack. Cool before eating!

Grain and Dairy Free Carrot Cake with Avocado Frosting

A delicious moist and light Carrot Cake with sweet and creamy Avocado frosting - perfect anytime of day as a treat or served with Booja-Booja Vanilla 'Ice Cream' for an indulgent desert.

Ingredients Cake:
200g Almond Flour (Ground Almonds / Almond Meal)
250g Grated Carrot
100g Xylitol or Sugar
3 Small Organic Eggs
2 Tsp Baking Soda
The Zest of one Lemon
50g Nuts or Seeds - I used a combination of Sunflower Seeds and Walnuts (optional)
50g Raisins (optional)

Ingredients Frosting:
1 very ripe Avocado
50g powdered Xylitol (I use a pestle and mortar) or Icing Sugar

Method: Cake
1. Combine the Almonds, Carrots, Lemon Zest, Nuts and Raisins in a bowl
2. Separate the Egg Yokes from the Whites
3. Beat the Egg Yokes then wisk in the Xylitol or Sugar
4. Whisk the Egg Whites until foamy
5. Gently fold the Almonds, Carrots, Lemon Zest, Nuts and Raisins into the Egg Yoke and Xylitol/Sugar
6. Add the Baking Soda to the Egg Whites and whisk
7. Very gently fold the Egg Whites and Baking Soda mix into the other ingredients
8. Line a loaf tin with a cake case or grease the tin and line the bottom with baking paper 
9. Spoon in the batter and cook for 40-45 mins at 180C / Gas Mark 4 - on touch the cake should spring back when cooked
10. Remove the Cake from the oven, allow to cool thoroughly before serving
 
Method: Frosting
1. Blend the Avocado and Xylitol or Icing Sugar
2. Frost the cake (the cake must be cool)
3. Frost the cake just before needed as the Frosting will discolor over time

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I'd love to know what you think of the Cake - let me know if you make any alterations to the ingredients and how it turns out! I'm going to try a Vegan version using Egg Replacer - I'll update you all with the results!

Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free

This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <#66cc66>Specific Carbohydrate Diet. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!



Ingredients: (Makes 8)
130g Nut Butter - I used Almond Butter
45g Xylitol
1 Small Egg
1/4 Tsp Baking Soda

You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!


Method:
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl
2. Whisk the egg and add to the Nut Butter mixture
3. Spoon the mixture into a greased 9x4 inch loaf tin
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)
6. Allow to cool slicing into squares and serving

Booja-Booja Stuff In A Tub - 100% Natural Vegan, Gluten and Sugar Free Ice Cream!

Step-up the award winning Booja-Booja Stuff in a Tub, an incredible ice cream substitute that I challenge you not to fall in love with!

Raw, Organic, Natural, Low GI, Gluten, Dairy, Soy and Sugar free Booja-Booja Stuff In A Tub is impossibly creamy and delicious. Patrick Holford, a leading authority on health and nutrition, calls it "the best ice cream in the world" and I would hasten to agree!

It comes in five tempting flavours, including ‘Hunky Punky Chocolate’, ‘Coconut Hullabaloo’, ‘Feisty Ginger’and my personal favourite 'Keep Smiling Vanilla M'Gorilla' which is better than any Vanilla Ice Cream I have ever tried!

About Booja-Booja

Booja Booja is a UK company, based in Norwich, which strives to be minimal, renewable, and beautiful!

They are an independent manufacturer of organic chocolate truffles and have received many awards, including Winner of the Organic Food Awards 2003, the Best New Organic Food Product 2003 at the Natural Product Awards, and the 2005 Award for best 100% Vegetarian Box of Chocolates from the Vegetarian Society for Gourmet Truffle Selection.

Purchase online at Goodness Direct for £6.00 or find Booja Booja’s Stuff in a Tub at health food stores.

Zucchini, Walnut & Cranberry Brownies (Blondies!) – Vegan, Gluten, Dairy & Sugar Free!

Moist, goodie packed blondies - easy to make and perfect with a large mug of coffee! Gluten Free, Dairy Free, Sugar Free and Vegan!

(For those of you with a vegtable garden I can't think of a yummier way to use up a bumper harvest of Summer Squash!)


Ingredients: (Makes 14)
30g Olive Oil
1 TBSP Hot Water
1 Egg – I used Ener-G Egg Replacer
1 Tsp Vanilla
100g Xylitol (or your preferred sweetener)
150g Gluten Free Self Raising Flour
½ Tsp Salt
1½ Tsp Gluten Free Baking Powder
150g Grated Zucchini
70g Dried Cranberries
65g Chopped Walnuts

Method:
1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl
2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a 9” square baking tin and spread out evenly
5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)
6. Cool completely before cutting into squares

*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*

Almost Fat Free Lemon and Raisin Zucchini Muffins - Gluten Free, Dairy Free and Sugar Free!

Starbucks style Muffins - minus the guilt! Yummy, scrummy Gluten, Dairy and Sugar Free Muffins with added goodness from Zucchini and Flax! Go on treat yourself - they're good for you! :)



Ingredients: (makes three large Muffins or six small)
100g Gluten Free Self Raising Flour
35g Ground Flax Seeds
1 tsp Baking Powder
½ tsp Baking Soda
1 Egg - I used Ener-G Egg Replacer
115g Zucchini
Zest of a lemon
Juice of ½ a lemon
40g Xylitol
40g Walnuts (Omit for Fat Free)
40g Raisins
½ Cup / 125ml Water

Method:
1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins
2. Add the Water, Egg and Lemon Juice and mix gently untill combined
3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin
5. Bake in a preheated oven (Gas Mark 5) for 45-50 mins until the tops are golden and a knife comes out almost clean. Leave to cool then glaze with Lemon Glaze if desired

Banana Bread - Gluten, Dairy, Sugar and Egg Free!

To carry on the banana theme I thought I’d treat you all to a quick, easy and delicious Banana Bread recipe. For a great breakfast serve toasted with nut butter or dairy free spread!


Ingredients:
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Vanilla Extract
50g Walnuts
1 Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

Method:
1. Beat together Xylitol, Oil and Vanilla Extract
2. Peel and Mash the Banana and then beat into the sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into a lined loaf tin
5. Bake in a preheated oven (Gas Mark 5) for 30-35 mins until loaf is golden brown on top and springs back when gently pressed 6. Leave to cool then dust with icing sugar or frost

Banana Cupcakes – Gluten Free, Dairy Free, Sugar Free & Vegan!

Yummy Cupcakes perfect for Birthday parties or just as a treat! Every time I eat one it still amazes me that these are Gluten Free, Dairy Free, Sugar Free & Vegan! This recipe is pure gold!




Ingredients: (Makes 10)
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Almond or Vanilla Extract
½ Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

(For children's parties just add a drop of food coloring to the mixture for instant cool!)

Method:
1. Beat together Xylitol, Oil and Almond or Vanilla Extract
2. Peel and Mash half a Banana and then beat into sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into cupcake cases
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed
6. Leave to cool then dust with icing sugar or frost

*These cupcakes are best served fresh as they have a tendency to dry out*

Almond Flour Orange Cake with Sesame and Lemon Frosting

Check out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!



Recipe - Adapted from www.elanaspantry.com

Ingredients:
2 oranges
4 eggs - I used Ener-G Egg Replacer
1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)
2 cups (175g) blanched almond flour (ground almonds)
1 teaspoon baking soda

Method:
1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
2. Place whole oranges (peel and all) in a food processor and blend until smooth
3. Process in egg replacer, xylitol, almond flour and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I removed the cake from the tin, turned it over and cooked for a further 40 mins. Total cooking time 1hr30!!!

Sesame and Lemon Frosting

Ingredients:
4 heaped Tsp of Tahini
4 heaped Tsp of Xylitol
Juice of half a lemon

Method:
Mix Tahini, Xylitol and Lemon Juice together and spread over the cooled cake